------CHERRY FILLING------

5 1/4 c Pie cherries

-pitted, drained 1/3 c Cherry juice

-from can 1/4 c Brown sugar

2 tb Tapioca

2 tb Kirsch

1 1/2 tb Butter -=OR=-

1 1/2 tb -margarine

------CREAM-CHEESE SHORTCAKE CRUST----

1 1/2 c Flour

2 ts Baking powder

3 1/2 tb Sugar

3 oz Cream cheese

-softened 1/4 c Butter -=OR=-

1/4 c -margarine, melted

3/4 c Milk

-Whipped cream -flavored with kirsch

This recipe calls for red pie cherries enhanced with a little kirsch and topped with a shortcake biscuit featuring cream cheese and chopped pecans.

Preheat oven to 425^F Grease an 8-inch square baking pan or dish. In a large mixing bowl, carefully spoon together cherries, juice, brown sugar, tapioca and kirsch. Pour cherry filling into greased baking pan or dish; drizzle melted butter or margarine on top and set aside. In another large bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds until a stiff dough forms. Spoon cream-cheese dough on top of cherry-kirsch filling to create a cobblestone effect. Bake 20 to 25 minutes or until crust is golden brown. Cool 30 minutes; then serve with kirsch-flavored

whipped cream. Makes 5 or 6 servings. Source Cobbler Crusade From The Cookie Lady's Files --- -End Recipe Export-